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Roasted Pumpkin Soup

  • 7reviews
  • 66saves
  • 55min

  • 8 people made this

A classic style pumpkin soup made with blended roasted vegetables and chicken stock.


Serves: 4 

  • 3 tablespoons olive oil
  • 1 butternut pumpkin (about 1kg), peeled and cubed
  • 1 carrot, peeled and cubed
  • 1 potato, peeled and cubed
  • 2 cups (500ml) chicken stock, heated
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled
  • 1 tablespoon thyme
  • 1/2 tablespoon crushed black peppercorns
  • 1 small tub (200ml) sour cream

Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Preheat oven to 180 degrees C. Place all vegetables, garlic and onion in a medium sized baking tray. Drizzle with olive oil, sprinkle with thyme and roast till tender, about 30-40 minutes.
  2. In batches, blend roasted vegetables, chicken stock and pepper. Add additional stock as needed to reach desired consistency. Stir all batches of blended soup together in a bowl and serve immediately topped with a tablespoon of sour cream.

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Reviews (7)


Yum- I roasted large wedges of ironbark pumpkin with the skin on, then the skin peels off so easily when cool. I also added bacon and ground coriander seeds. Makes the house smell very welcoming too.Thank you! - 23 Jun 2011


Altered ingredient amounts. Roast the pumpkin first. - 28 Mar 2011


added 2 tomatoes 1 stalk of celery and 1 teaspoon of curry - 27 Aug 2012

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